Easy Twice Baked Potato Casserole
This Twice Baked Potato Casserole is the EASY, convenient, make ahead friendly version of your favorite side! It boasts creamy mashed potatoes loaded with bacon and cheese, with small bits of potatoes skins (customizable). Simply combine all the ingredients in a bowl, transfer to a casserole dish and bake when you’re ready!
Servings 8 -10 servings
Ingredients
POTATOES
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
FILLING
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, cubed*
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (1 1/2 teaspoons dried)
- 1 teaspoon salt, more or less to taste
- 1/2 tsp EACH garlic powder, pepper, paprika, dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Prep: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Bake potatoes: Add potatoes to the prepared baking sheet and prick each one a few times with a fork. Drizzle potatoes lightly with olive oil and rub to coat potatoes (I use my hands). Bake potatoes at 400 degrees F until fork tender, about 45-60 minutes. While the potatoes are baking, cook the bacon.
- Cook bacon: Add bacon pieces to a large Dutch oven and heat over medium heat. Cook until crisp and the fat is rendered (they will overlap, then shrink). Remove bacon with a slotted spoon to a paper towel lined plate. Reserve ¼ cup for topping the casserole (the rest will go in the casserole)
- Cube potatoes: Remove the potatoes from the oven and decrease the heat to 350 degrees F. While the potatoes are still warm (use oven mitts as needed), leave the skins on half of the potatoes and peel and discard the remaining skins. Cut each potato in half, then slice into cubes.
- Mash potatoes: Add cubed potatoes (and half skins) to a large mixing bowl along with butter, milk, sour cream, parsley and all seasonings. Mash until smooth. Add additional milk, as needed, so the potatoes are rich and creamy and not the least bit dry. Stir in green onions, bacon for casserole, 3/4 cup cheddar and Gruyere. Adjust seasonings to taste as desired.
- Assemble: Transfer potatoes to a lightly greased 9 x 13 baking dish, spread into an even layer, then top with remaining 3/4 cup cheddar cheese.
- Bake, uncovered, for 20-25 minutes. Top with remaining bacon. Garnish with additional green onions and fresh parsley if desired
Video
Notes
- *Butter: May sub 4 tablespoons of the butter with additional milk as needed.
- Make Ahead: Prepare the casserole in advance up to the baking step. Tightly cover with foil and refrigerate. When ready to serve, bake, covered, for 15 minutes, then remove the foil and bake, uncovered for 20-25 minutes, until warmed through and the cheese is melted.
- To store: Store leftover potato casserole in an airtight container in the refrigerator for up to 4 days. The leftovers won't be as creamy, but still tasty.
- To reheat: Cover and bake for 15 minutes, uncover, and bake an additional 20-25 minutes, until completely warmed through.